Broccoli pesto is an easy and delicious way to get your family to eat more vegetables. Throw it together in just minutes, and spread over just about anything. Only 5 simple ingredients.
Classic pesto made with fresh basil is a summer fav in our household. I’ve made variations with parsley, cilantro, and fennel, but had never thought of using broccoli. Until now. And I’m obsessed.
I had lunch with a friend recently at a local farm to table restaurant, and when her plate came, her bread was smothered with a beautiful spread that turned out to be broccoli pesto. Brilliant! Why had I not thought of that? So obviously I had to come right home and make my own version.
There are 3 things that I changed in my version of broccoli pesto.
- I lightly steamed my broccoli cuz my belly prefers it cooked. Easier to digest.
- I left out the cheese. Cuz again, my belly prefers to avoid dairy.
- I’ve used more than just basil as my second herb for this recipe. I’ve made it with parsley and cilantro as well. Both are amazing! So use whatever you have.
I’ve always been a fan of simple things. And this broccoli pesto is a simple recipe that packs a big punch. Plus the hidden veggies! It goes well with so many things. I’ve been eating it with my breakfast eggs, used it as a salad dressing, and topped my baked sweet potato with it last night.
With only 5 ingredients, it’s definitely a minimalist recipe that anyone can throw together. Feel free to add anything else that you usually love in pesto. Some suggestions would be garlic and lemon. Or a good Parmesan cheese, if cheese is your thing.
Lots of love to you all and enjoy!
xo,
Katja
Broccoli Pesto (dairy free)
- Yield: about 1 cup 1x
Ingredients
- 2 cups broccoli florets
- 1/2 cup basil, parsley, or cilantro
- 1/2 cup olive oil (I use THIS organic, cold pressed brand)
- 1/3 cup pine nuts, macadamia nuts, or pumpkin seeds
- zest from half of a lemon
- 1/2 tsp salt
OPTIONAL
- 1/2 tsp lemon juice
- 1 clove of garlic
- pepper, to taste
Instructions
- Fill a small glass bowl with ice water. Lightly steam broccoli florets for 3-4 minutes OR blanch in boiling water for 30 seconds. Then dunk into the ice water to stop the cooking process, drain, and pat dry.
- Place cooled broccoli florets, basil (or parsley or cilantro), olive oil, pine nuts, lemon zest, and salt into food processor and pulse until desired consistency. (I like mine super smooth.) Taste and adjust for salt and lemon zest.
- Store in air tight glass jar in fridge until ready to use.
Notes
** I use a stainless steel steamer basket to steam the broccoli. About 3-4 minutes is enough for this recipe, so the broccoli is tender but still bright green. Blanching in a pot of boiling water for 30 seconds works too.
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Such a creative way to use broccoli. I bet it smells amazing, too!
You really can’t go wrong with pesto, right?
I love pesto! Never made one with broccoli before tho! Sounds amazing!
I love it too. I had never used broccoli before either. It’s so good!
I hope you get a chance to try it. I’m totally sold on broccoli pesto now.
What a great idea to sneak some broccoli into tasty pesto!
Right! The kiddos gobble it up. And the flavor is so good.
Such a brilliant idea to add broccoli in pesto! I can’t wait to try this version. Pesto is my favorite!
Me, too! It really is super delicious.
It’s my fav too. Enjoy!
Ooo this is so fun! What a great idea! And such a great way to get some extra veggies in in a fun way!
Right?!? The kiddos love it. I din’t think they even notice that it’s broccoli.
This is such a great idea!!! I’ve never made anything like this before but I love pesto and I love broccoli. Can’t wait to make some!
Thank, Emily!!
SUCH a good idea! I thank you, too, that it’s dairy-free. Love the lemon. Definitely going to make this! Yes, yay for gentle digestion and cooked broccoli!
Yes, raw broccoli is not my friend. I think the flavor is better too with slightly steamed broccoli.
I love anything made into pesto, but I haven’t tried broccoli yet, so thanks for the awesome inspiration!
You are welcome, Kari!
Oooh I’m loving the thought of this pesto on zoodles, loaded with goodness and taste – yummmmm xxD
YES! I love that it’s got extra veggies in it.
Love pesto and I’m so happy to have a broccoli version to add variety ! Thank you !
You’re welcome, ChihYu!
I’m such a sucker for a nutritionally dense condiment! Definitely making this!
Yay! Hope you love it!
Love the hidden veggies in this pesto. This would be a great condiment or a side with fish or grilled chicken. Thanks for sharing!
YES! Would be great on both chicken and fish!
We make pesto A LOT in my house!! I’ve not tried it with broccoli but a great shout as I have lots in my fridge at the moment, thanks for the inspiration.
Hope you love it!
Love this dish! A great idea of using broccoli for pesto, thank you!
Thanks, Darryl!
um… yum, and what a great color!
Right?!? It’s so pretty!
Yum! What a tasty and easy way to get in more veggies!
Thanks, Kelly!
Late to the party here but just wanted to let you know that this has saved lunchtime battles feeding my 10 month old. I am struggling with dairy-free ideas due to her (probable) cows milk allergy and this stirred into scrambled eggs is a real winner! I sprinkle a bit of nutritional yeast in it to fake the cheesy hit I crave, it’s so delicious. Thank you!
Yay! I’m so glad your little one likes this. It’s such an easy way to get a bit more veggies in. 🙂